In another bowl whisk together the sugar, eggs, oil, and vanilla extract.

Add the wet ingredients to the dry, about a fourth at a time, and stir to combine. The mixture will be very thick, slightly crumbly, and will possibly break your radius like a twig. Add the squash and the currants and mix to combine.

Scoop into cupcake papers, about 2/3 full.

Bake f0r 20-25 minutes at 350 F.

Let cool for a minute then place on a wire rack to cool further.

Frost when cooled.

Notes

I must confess, I detest acorn squash. It is the vilest of the squashes, if not the nefarious mastermind behind the fearful youth populous at large who, night after night, are assaulted by plates of the stuff. Of course, my opinions may be prejudice, but I have my reasons for hating many of the squashes out there.

But acorn squash, for some reason you have plagued me, haunted me, most of all.

I have tried you baked, pureed, fried, candied and every which way but up. Yet year after year, when I try to overcome my misconceptions and low opinions, My Judgment, you seem to come up awful all the same. I hate acorn squash.

This year though... this year we made a treaty of sorts. A white flag was raised, and a hush came over the kitchen. The guns went silent, only to be replaced by the roar of a mixer.

Apparently acorn squash and I can have a settling of arms when it comes to cake. When complimented by seasonal spices, fruity-tart black currants, and toasted, yet cloyingly bitter-sweet pecans, acorn squash can actually be quite charming. The buttercream actually uses salted butter, as that extra bit of salt gave a nice contrast to all the sweet. A perfect treat for fall!

Maybe it's time to overcome your fears, or if you already have a blissful relationship with the nubile winter gourd, dress it up a bit different this year before your cupcake night on the town with friends.

Recipes

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